icon Fried Noodles Hong Kong Style

Wok-fried noodles with meat, seafood or vegetables are a common dish across SE Asia. In Hong Kong, they are thin and crispy and are called "chow mein". Similar dishes exist in Thailand and elsewhere.
There is a tremendous variety, using any meats and veggies one can imagine: shrimp, beef, pork, chicken, squid, baby corn, straw mushrooms, snow peas, baby bok choy, Chinese broccoli, etc. Here is a recipe for Hong-Hong style noodles using pork.


  • 7 oz lean pork (thinly sliced)
  • 10 oz thin yellow noodle (Hong Kong Style)
  • 2 tbsp garlic (finely chopped)
  • 2 tbsp plum sugar (for cooking)
  • 1 tsp plum sugar (for mixing with soy sauce & coating the pork)
  • 2 tbsp mushroom soy sauce (for cooking - can also use regular soy sauce)
  • 1 tbsp black soy sauce (for mixing with plum sugar & coating the pork)
  • 2 tbsp vinegar
  • 1 tbsp fish sauce
  • 3 tbsp olive oil
  • 1 tsp corn starch
  • 1 cup bean sprouts
  • � cup onion (sliced)
  • � cup kale (or broccoli) stems cut to 1 inch lengths
  • 3 each whole kale leaves
  • 1/3 cup scallions
  • 2 cups water (� cup for frying and 1� cup for boiling kale leaves and noodles)
  • � cup roasted peanutsc


  1. Mix 1 tsp. of plum sugar with 1 tbsp. of soy sauce and using your hands, dip the pork slices into the mixture to apply a coating on the meat.
  2. Boil 1� cups of water in a pan and place the 3 kale leaves in the water for 1 minute, then remove and place them on 3 separate plates.
  3. In the same pan, add the noodles and fry for approximately 3 minutes or until the noodles are soft and tender. Then, remove the noodles and place them on the 3 plates.
  4. Heat the olive oil in a skillet using a medium high heat setting. Add the garlic and fry until golden brown, then add the onions and fry together, mixing the garlic and onions well.
  5. Add the pork and stir fry constantly for 3 minutes. Reduce the heat setting, and add the water, fish sauce, plum sugar, mushrooms soy sauce, vinegar, scallions and kale stems (or broccoli stems). Then mix the corn starch with the soup in a small bowl and add to the skillet. Stir frequently for about 3 minutes, and then place on top of the noodles, serve with bean sprouts and roasted peanuts.
  6. Makes 2 - 3 servings
  7. Tip #1: Peel kale (or broccoli) stems or broccoli first before stir frying.
  8. Tip #2: The kale leaf is not required. It is used mainly for appearance (it tastes great).
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    Last updated: October 25, 2009